Yesterday we had a big vegetable plate for supper… because we had plans to go to Five Guys for burgers and fries later.
(I have to confess that this is a picture of Chris’ plate – not mine. I’ve made a lot of progress in the vegetable department, but there are still things I don’t like including fresh tomatoes, cucumbers, and green beans. Some green beans are all right but not this kind. Hopefully, next year I’ll come to terms with at least one of these. Fresh tomatoes would be nice.)
The tomatoes and cucumber were good (according to Chris) but would have been even better with a little goat cheese. Unfortunately, ours was all gone by Friday lunch.
The cabbage is from this recipe rather than the sweeter red cabbage recipe I made earlier in the week. No apples, apple juice, or bacon. Sometimes I crave the taste of cabbage and black pepper without all the apple-y sweetness.
We’ll have the rest of this cabbage tonight with sausage, mashed potatoes, and green beans.
This past week, I’ve made two cooked cabbage dishes out of our red cabbage from a couple of deliveries ago. (Cabbage is a patient vegetable and doesn’t seem to mind hanging out in the crisper for a while.) Monday, I plan to finish it off in a stir-fry along with Asian pear, garlic, and onions from Farmers’ Fresh and beef and ginger from my freezer.
For another light meal, we’ll have broiled pita bites with leftover ricotta cheese and topped with spicy tomato salsa. To make the tomato mixture, I’ll chop and saute the tomatoes in olive oil with red pepper flakes and lots of onion and garlic. I’ll also use up the rest of the pesto as an alternative topping.
We haven’t made much progress on the field peas. I guess it’s because I’m leery of serving field peas and cabbage at the same meal, and we’ve had a lot of cabbage recently. But we’ll work those peas in soon!